Thai-style butternut and prawn soup

Recipe from: 1/1/1999 12:00:00 AM
Ingredients 15
Servings 4
Time

Ingredients

  • 15
    ml
    sunflower oil
  • 2
    small red chillies, finely chopped
  • 1
    bunch spring onions, chopped
  • 15
    ml
    chopped lemon grass
  • 1
    ml
    shrimp paste
  • 1
    clove garlic, crushed
  • 2
    chicken stock cubes, crushed
  • 500
    ml
    boiling water
  • 500
    g
    butternut, peeled, seeded and diced
  • 400
    ml
    coconut cream
  • 15
    ml
    fish sauce
  • 150
    g
    mangetout
  • 150
    g
    baby corn
  • 200
    g
    cooked prawns or shrimps
  • chopped fresh basil to garnish (optional)
 

Method

 
Heat oil in pan, add chillies, spring onions, lemon grass, shrimp paste and garlic, and cook, stirring, until spring onions have softened. Add stock cubes and water, and bring to boil. Add butternut then simmer, covered, for 10 minutes. Stir in coconut cream, fish sauce, mangetout and corn. Simmer, uncovered, for 5 minutes or until butternut's tender. Add prawns and stir until heated through. Sprinkle with basil and serve.
 

Read more on: fruit
 

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